Vegetable Oil Version Chive Cookies

Vegetable Oil Version Chive Cookies

1. Prepare the materials. Weigh the oil and powdered sugar in the egg beater. Low powder is also well weighed. Wash the scallions and dry them with water. As long as the green part is chopped into small pieces, it is easy to block the flower mouth. Knock an egg in a small bowl, stir well and set aside.

2. Beat the oil and powdered sugar with an electric whisk at low speed until the powdered sugar melts.

3. Then add the egg liquid and beat again at low speed until it becomes thick. It doesn't matter if it takes a few minutes longer. This is to avoid oil-water separation and allow the oil to fully emulsify.

4. In the process of beating eggs, use a spatula to scrape off the liquid splashed on the wall of the basin.

5. Then add half of the low powder through a sieve and add in the salt. Use a spatula to stir and press until there is no dry powder or particles. Don't mess around.

6. After the front is mixed, sift the remaining half of the low powder and add it.

7. Mix until you can't see the dry powder.

8. Add chopped green onion.

9. Mix well again.

10. Cut a suitable small mouth for the piping bag, and put the piping mouth on, and be careful not to cut the mouth too big. Try to make cookies with thick disposable piping bags or cloth silicone. Don't use that kind of thin disposable bags, which are easy to squeeze. The mixed batter is put into the prepared piping bag, and the batter is scraped to the bottom of the piping bag with a scraper.

11. Extrude patterns on the baking pan (if you don't want to wash the baking pan, you can put oiled paper like me). When squeezing cookies, the oven can be preheated, and the upper and lower fire is about 180 degrees. Please adjust the specific temperature and time according to your own oven.

12. After squeezing the cookies, put the baking tray in the oven and heat up and down at 180 degrees for 18-25 minutes (according to the thickness of the cookie to determine the time, the thinner is the shorter the time, the thicker is the longer.) When the edge of the cookie starts to coke You can take out the baking tray and shake it lightly. If the cookies can slide easily, they will be cooked, and they will be baked for a few more minutes if they stick to the grease paper. After being out of the oven, cool the cookies and put them in an airtight jar for storage.

Tips:

1. This is pure vegetable oil, maybe because it takes a long time to pass, it is also relatively crisp, but there is a difference between this type of crisp and the butter type.
It's harder than butter cookies, but some people don't like the taste of butter, you can try this vegetable oil cookie.
2. Use the odorless vegetable oil, because the chives are added. If it is a strong flavor like peanut, rapeseed oil, it will feel weird.
3. One advantage of vegetable oil compared to butter is that it is not easy to harden in cold weather, and there is no feeling of squeezing a piping bag like butter. The 8-tooth medium piping nozzle and thicker piping bag I use are easy to squeeze. The flower mouth must be a larger mouth, otherwise it is easy to be blocked by the green onion.
4. Note that chives use only the green part, not the white roots, and chop them very finely, otherwise it will easily block the flower mouth.